We have only enough to keep this coffee around for about 3 weeks. We hope you enjoy.
Producer: Around 5 small-scale producers from vereda Peñaherrera in Cotacachi, Imbabura
Variety: Caturra, Typica, Burbon
Crop year: 2019
Altitude: 1,700-1,900 MASL.
Notes: juicy berry, cocoa, hazelnut
The Parroquia Peñaherrera is located in the south area of Intag, a remote, partly mountains area in the Cotacachi canton. This area is known for the Intag River and the presence of the Intag Cloud Forest Reserve, an area with much biodiversity and many microclimates. The Parroquia was founded on August 13th, 1920 and its inhabitants settled on the west side of the mountain range. This region is one of the most important water sources of Intag because it is home to the forest of Pajas de Oro, which is the source of the majority of the rivers that eventually will reach the Intag River.
There are very few growers in this region. Co ee production is not very popular here due to the lack of pickers and workers. A long time ago, when the area used to produce a lot of there were some merchants that proved not to be trustful, so many farmers decided to give up on and start growing other products. Many producers in this region don’t have micro-mills at their farms, so they sometimes sell their coffee as cherries while other grower in the region will process the coffee using the micro-mill of the few individuals that do own them.
*canton=a subdivision of a country established for political or administrative purposes.
In a foggy rainforest with rich climatic conditions, you can find several of the most productive haciendas in the country. The name Las Nubes comes from the beautiful views that the clouds make around the tops of the mountains and over the farms of this region. Las Nubes is made up of coffee from 20 hardworking producers, located in the Cordillera Isabelia.
The Cordillera Isabelia is located just 45 km away from the department of Jinotega and is located between this department and the department of Matagalpa. This cordillera is one of the first regions that started with large productions of coffee and most of the farmers there still conserve traditional production techniques.
The Signature is a blend of coffee developed with the help of our regulars. Our goal with this coffee was to come up with a blend that our community of coffee drinkers would love. To do that, we asked our customers to guide us in determining its components and its roast level.
The signatures on this bag are from our customers who have helped make this coffee.
Want to help? Learn More about our coffee tastings here. We would love to see your signature on this bag.
It takes a crowd to make a crowd-pleaser.
Cupping Notes: Dark Chocolate, Fall Spice, Graham, Almond
Notes: CHOCOLATE START, CLEMENTINE, CANE SUGAR, WHITE GRAPE
Greeting visitors warmly with a wide smile and a friendly pat on the back, Francisco Morales is happy to talk about the coffees he's spent a lifetime cultivating.
Francisco began his career in coffee at age 15, when he started selecting coffee seeds and started planting in his nursery for his first small lot by the road. He's faced many challenges over the years, but has grown his lot sizes and increased quality over time. In the year 2000 for example, prices dropped drastically. He bought neighboring land to increase production, and over the years has been able to provide for his family. He has 7 daughters and 20 grandchildren, and his youngest daughter is still looking for a husband!
Located in El Coyegual, La Esperanza is an incredible farm. The coffees characteristics are a fruit forward; balanced cup. His lots are manicured and his trees are well taken care of. His family's home sits across the valley from his farm and you can gaze over his entire estate from his drying patios.
I, Jeff, have a grandmother from northern Mexico, our home here in Southern California has a massive love for all mexican food from street food to sophisticated (I am looking at you Taco Maria), and our new seasonal drinks are massively inspired by our neighbors down south.
So when we sourced this amazing coffee San Pedro Yosotatu from Oaxaca, we wanted to do more with it. So we added a splash of our Ardi Natural, and have made our first seasonal blend.
It is great for filter, espresso, or just to stare at this gorgeous bag design by Haley Russo.
In honor of my Grandma, my love for tacos, and all those celebrating Día de Muertos... Cheers!
Finca Los Angeles is on the west side of the village of Hoja Blanca in Huehuetenango, Mexico almost visible down the valley to the northwest. Rising from 1525 to 1800 MASL, Arturo's lots exist on two sides of a sheer ridgeline. Mature Chalum, Mandarín, and Capulin trees rise at angles, providing afternoon shade for the Bourbon, Caturra, and Maragogype plants below. Pure mountain spring water is used for processing their coffees.
The land is managed by Arturo's son Vielmann Vides Villatoro Castillo, an enthusiastic farmer. For eleven years he lived in Los Angeles, and he loves to talk about his experience picking fruit there. The difference in agricultural pay affected him profoundly: he moved from California, where he'd been paid $40 per apple bin, back to Guatemala where they paid Q40 ($5) per 1 quintal (100 pounds) of coffee cherries. He decided after a decade it was time to return to Cuilco to be with his father, and to care for the farm. Soon after returning, Vielmann was married and bought more land to grow coffee. He built more drying patios and worker housing. Along with his wife and three siblings, the family looks forward to leaving the land and legacy to their beloved children to continue.